Roasted Veggie Salad
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This roasted veggie salad is loaded with fiber-rich foods that will be sure to fill you up for lunch or dinner! Carrots are known to help improve digestion, skin, kidney, and liver function. They are low in calories and rich in vitamins, minerals, and carbohydrates. Potatoes are packed with Vitamin C, B6, Copper, and Manganese. They help control blood sugar levels, reduce inflammation in the body, and aid in regular bowel movements. Red onions are known to be anti-inflammatory and a good source of dietary fiber and folate. Whether you choose to use spinach or mixed greens, you will be receiving plenty of antioxidants. Season this dish with rosemary and any spices you desire and enjoy!
Ingredients:
Serves 2
2 large carrots, chopped
2 medium potatoes, chopped
½ red onion, sliced
1 tbsp coconut oil
½ tsp rosemary
4 cups spinach or mixed greens
Sea salt and pepper to taste
Instructions:
1) Preheat oven to 450 F and line baking sheet with parchment paper.
2) Place chopped carrots and potatoes on parchment paper and drizzle with melted coconut oil. Sprinkle with rosemary, sea salt, and pepper.
3) Bake until tender, about 25-35 minutes (this will depend on the size of the pieces, so check after 25 minutes).
4) Place spinach/mixed greens in two bowls.
5) Top with roasted vegetables, and drizzle with dressing if desired. Enjoy!
